Sunday, 24 April 2022

Easter Chocolate Blondies

 I've upgraded my go-to blondie recipe with an Easter twist!

Adding more chocolate to a batch of blondies is always a good idea, especially when Doisy and Dam Good Eggs are involved. The perfect vegan mini egg alternative (although I wish the bags had more in them, I need more) they add a delicious crunch which is perfect against the smooth, gooey blondie. My trustworthy blondie recipe make the best traybake for Easter; great for sharing with family and friends, they look colourful and they are superb slightly warm with some vanilla ice-cream. Or I always recommend using up leftover Easter chocolate -if you managed to not gobble it all up- as this recipe is so easy to mix any chocolate in to and you can mix it up with whatever flavours you've got left :)

If you love Easter and chocolate....

Check out my other recipes for more inspiration!


Prep: 15 minutes
Cook: 30 minutes
Serves: 15-16

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.


280g Plain flour
1 tsp Baking powder
Pinch of salt
170g Caster sugar
200ml Soya milk
100g Soya yoghurt
200g White chocolate, melted
120g Butter, melted


✿Preheat the oven to 180℃ and grease and line a 21cm square baking tin.
In a large bowl, whisk together the sugar, butter and soya yoghurt. Then mix in the melted white chocolate and soya milk. 
Add the flour and baking powder and whisk till combined. Fold in the chocolate eggs then spoon the batter into the baking tin. 
Bake in the oven for 30 minutes until a knife inserted comes out clean. Leave to cool in the tin then remove and place onto a wire rack. Cut into pieces and serve.
Best stored in an airtight container at room temperature up to 5 days. Enjoy!



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